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Weeknight 30-Minute Coconut Curry Chicken Meatballs Recipe

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4.1 from 13 reviews

This Weeknight 30 Minute Coconut Curry Chicken Meatballs recipe combines tender baked chicken meatballs with a fragrant Thai red curry coconut sauce, accented by fresh herbs and a spicy mango-lime salsa. Perfect for a quick and flavorful weeknight dinner, this dish balances savory, creamy, and tangy flavors, served over steamed rice and toasted coconut for added texture.

Ingredients

Meatballs

  • 1 pound ground turkey or chicken
  • 2 green onions, finely chopped
  • 1 clove garlic, minced or grated
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and pepper, to taste

Curry Sauce

  • 2 tablespoons sesame oil, or extra virgin olive oil
  • 2 medium shallots, finely chopped
  • 2 red or orange bell peppers, sliced
  • 1 inch fresh ginger, grated
  • 2–3 tablespoons Thai red curry paste
  • 1 can (14 ounce) full-fat coconut milk
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fish sauce
  • 1/4 cup fresh cilantro or basil, roughly chopped

Spicy Mango Salsa

  • 1 mango, diced
  • 1 jalapeño or red Fresno pepper, seeded and chopped
  • Juice and zest from 1 lime

For Serving

  • Toasted coconut
  • Steamed rice

Instructions

  1. Prepare Meatballs: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. In a bowl, combine ground turkey or chicken, green onions, garlic, Worcestershire sauce, and a pinch of kosher salt and pepper. Mix gently until just combined. Lightly oil your hands and roll the mixture into tablespoon-sized meatballs (about 15-20). Place them evenly spaced on the prepared baking sheet.
  2. Bake Meatballs: Transfer the baking sheet to the preheated oven. Bake the meatballs for about 15 minutes or until they are cooked through and have a crisp exterior.
  3. Cook Vegetables: While the meatballs bake, heat the sesame oil in a large skillet over medium heat. Add the chopped shallots, sliced bell peppers, and grated ginger. Sauté for 5-8 minutes until the vegetables become fragrant and the peppers start to soften. Season with salt and pepper to taste.
  4. Make Curry Sauce: Stir in the Thai red curry paste and cook for about 1 minute until fragrant. Pour in the coconut milk, soy sauce, and fish sauce, stirring well to combine. Bring the sauce to a boil, then add the baked meatballs to the skillet. Simmer the mixture, stirring occasionally, for about 5 minutes until the sauce thickens slightly.
  5. Finish Curry: Remove the skillet from heat and stir in the chopped fresh cilantro or basil to infuse fresh herbal notes into the sauce.
  6. Prepare Spicy Mango Salsa: In a small bowl, combine the diced mango, chopped jalapeño or red Fresno pepper, lime zest, and lime juice. Mix well to create a bright, spicy salsa.
  7. Serve: Spoon the coconut curry chicken meatballs and sauce over bowls of steamed rice. Top with toasted coconut, a generous helping of spicy mango salsa, and additional fresh herbs if desired. Enjoy immediately for a vibrant, comforting meal.

Notes

  • Use ground turkey or chicken depending on your preference; both work well in this recipe.
  • Adjust the amount of Thai red curry paste based on your desired spice level.
  • For a gluten-free version, ensure soy sauce is tamari or another gluten-free alternative.
  • Toasting coconut can be done in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
  • Leftover meatballs and sauce can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://lauracooks.com/weeknight-30-minute-coconut-curry-chicken-meatballs-recipe/